When it comes to baking, few desserts evoke nostalgia quite like apple pie. The comforting aroma of cinnamon and baked apples brings back memories of family gatherings and holiday celebrations. But what if you could enjoy a delicious pie filling that uses a surprising ingredient? Not only are we making a mock “apple” pie filling with zucchini we are going to can it using SAFE canning principals AND an NCHFP approved zucchini pineapple recipe as a guide.
The Zucchini Advantage
Zucchini is often overlooked in desserts, but it has a mild flavor and a texture that can mimic other flavors, even fruits when cooked. I have made zucchini pineapple before but it is also the ideal candidate for a mock apple pie filling.
Plus, zucchini is abundant in summer, making it a cost-effective option for home bakers looking to reduce waste or find new uses for their garden bounty.
Health Benefits
Using zucchini in your pie filling offers several health benefits. Zucchini is low in calories, high in fiber, and packed with vitamins and minerals like vitamin C and potassium. By substituting zucchini for apples, you can enjoy a guilt-free dessert without sacrificing taste.
Ingredients You’ll Need
To make a mock apple pie filling with zucchini, gather the following ingredients:
4 quarts cored and sliced zucchini
46 oz canned/bottled unsweetened apple juice
1 1/2 cups bottled lemon juice (+1 extra cup for pre-soaking zucchini)
1 1/2 cups white sugar
1 1/2 cups of brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon clove*
1 1/4 cups REGULAR ClearJel (Not Instant)
*Use spices that you like as they do not effect safety of canned product. Some prefer allspice in their pie filling, but we personally do not like it.
Step-by-Step Instructions
First, peel, remove the seeds and core of medium to large zucchini.
Now, slice them into (1/4 inch thick) slices.
Slice 4 quarts of these half moon slices. Don’t they look like apple slices!?
Drizzle zucchini slices with 1 cup of BOTTLED lemon juice. Do not replace the bottled lemon juice with fresh juice. The acidity in bottle/prepared lemon juice is more consistent and appropriate for canning.
Toss zucchini slices in the lemon juice and let sit while assembling other ingredients.
You can even let the slices soak in the lemon juice longer. I have refrigerated the zucchini at this point for up to 3 days, tossing occasionally to coat.
When ready to cook/prepare the filling:
First, reserve 1 cup of white sugar and mix well with Regular ClearJel powder in a separate medium bowl. Then set this mixture to the side.
In a large pot on medium heat combine: The rest of the sugars (white and brown), apple juice, lemon juice and spices.
Bring mixture to a simmer and add zucchini (and any lemon juice left in bowl from drizzling). Simmer 10 minutes, stirring occasionally.
Once simmered, slowly whisk in the remaining sugar + ClearJel mixture a small bit at a time. Whisk/sir well between each addition.
Continue to stir very well and simmer 5 more minutes, stirring frequently until thickened.
At this point, I like to test my end product for canning safety. It is recommended that the pH should be <4.6 **
Test product using pH test strips. How you do this will depend on the pH strip kit that you purchase/have. Most kits require you to dip the strip then compare the color of the strip to a color chart.
You can see here that my pie filling is registering right around a pH of 4.
**IF pH is >4.6 you may add more lemon juice, heat through and retest OR choose to freeze the filling.
Now to can your pie filling:
Using a hot pack method, meaning a cooked product and hot clean jars, spoon your filling into the jars. Try to avoid bubbles and air pockets when filling.
This recipe makes about 4 quart jars of pie filling.
Fill each clean, hot jar with hot mixture and thickened liquid, leaving 1/2 inch headspace.
Add lids and process using a water-bath (or steam) canner as per manufacture instructions.
Process time for quarts is :
25 mins (1-1000ft) , 30 mins (1,001-3,000), 35 mins (3,001-4,000) and 40 mins (above 6,000ft)
Finally, allow jars to cool completely after processing, check for proper seals, label them and store them in a cool, dark place. Discard any jars that haven’t sealed correctly or show signs of spoilage.
It is recommended that the safe pH of canned product is <4.6. We do recommend testing the pH of your end product.
Mock apple pie made with zucchini is delicious on its own, but you can elevate it further:
Serve with Ice Cream: A scoop of vanilla ice cream or whipped cream complements the warm pie beautifully.
Top with Caramel Sauce: Drizzle some caramel over the top for a decadent treat.
Pair with Cheese: A slice of sharp cheddar cheese pairs wonderfully with the sweetness of the pie.
Safe Canning Guidelines
Disclaimer:Please know that while I feel safe making and sharing this recipe it is still considered a “rebel canning” recipe and is not technically “approved”. Please make at your own risk and if you don’t prefer to can this Zucchini “Apple” pie filling, you can always freeze it.
Safe canning is essential to prevent foodborne illnesses and ensure the quality of preserved foods. Begin by using tested recipes from reputable sources, such as the USDA or the National Center for Home Food Preservation (NCHFP), as they provide specific instructions for acidity levels and processing times.
Even though the NCHFP hasn’t technically written and tested a zucchini pie filling recipe, they have written a pineapple zucchini recipe that is VERY similar to this apple pie filling I’m sharing with you. The only difference between that one and this recipe is that I swapped pineapple for apple juice, added spices and ClearJel as a thickener. Spices are an approved swap/addition to canning recipes and do not effect the safety of the recipe or canned product.
Instead of straight white sugar in the pineapple zucchini recipe, I chose to use half brown sugar for a better flavor.
We are also pre-cooking the zucchini slices in the juice/sugar/spices to make sure everything is cooked and heated through before canning. I would not recommend substituting ANY OTHER thickener in this recipe. Flour, regular corn starch and dairy ARE NOT considered safe for canning.
Always use clean, sterilized jars and lids, and ensure that your canning equipment, such as pressure canners or water bath canners, are in good working condition. It’s crucial to adjust processing times based on altitude and to follow guidelines for headspace to allow for proper sealing.
A “safe pH” for water bath canned food is <4.6. A great way to ensure your recipe is safe and the acidity is appropriate is by testing your end product using pH paper. pH paper is inexpensive and easy to use and may just give you the peace of mind you desire.
While this recipe is technically considered “rebel canning” because it is not written and tested by the NCHFP it is based off of one of their approved zucchini recipes using approved swaps. We also test pH before hot pack canning. All methods help to ensure a super safe canned product.
Where do I purchase pH strips and how do I use them?
PH strips can be purchased online, from Amazon easily. Most home stores should carry pH strips. Look for them in the kitchen sections or in home pharmacy isles. Make sure the strips you get will test all pH ranges from 1-14.
Why do I have to use BOTTLED lemon juice?
Bottle lemon juice CANNOT BE SWAPPED out with fresh juice. The pH of bottled is consistent and will allow the end result of canning recipes to be more predictable and therefore safer.
Can I use any kind of apple juice?
Yes, I prefer to use something that has no added sugar and is not from concentrate. A fresh cider works well, although in a pinch you can use regular grocery store apple juice.
How thin should I slice zucchini?
I wouldn’t slice your zucchini much thicker than 1/4 inch. This ensures the squash does get heated through. Thinner slices may become mushy and fall apart when baked.
Can I use other types of squash?
SUMMER squash works best. I would not recommend using winter squash as the flavor and texture is not the same. A yellow summer squash should work just as well though.
What about spices? If I want to change/add or omit does the effect the safety?
According to the NCHFP, you can safely alter dried herbs and seasoning in a canning recipe and it will not negative effect safety of end result. Some people like allspice in their pie filling. I do not. Some folks won’t like the clove in this recipe. That is ok just omit it.
Can I use INSTANT ClearJel instead of Regular?
NO, because we are cooking the filling and hot packing, REGULAR “cook type” ClearJel is what you should use. Instant ClearJel is best suited for non-canned pies, fillings and pudding type preparations.
If I don’t want to can this recipe, how else can I preserve it?
No problem, if you don’t want to can this recipe, you can use the filling right away to bake a pie – OR – you can portion it out into freezer safe containers or zip-top bags and freeze. Thaw before adding to pie crust and baking.
“What a heavenly bite of apple. . . -er, I mean ZUCCHINI PIE!”
Can you taste the warm, cinnamon “apple” goodness!?
Hey there my friends!
Mock apple pie filling made with zucchini is a delightful twist on a classic dessert. It’s a fantastic way to utilize an abundant vegetable while still enjoying the comforting flavors of apple pie. Whether you’re looking to reduce sugar, sneak in some veggies, or simply try something new, this recipe is sure to become a favorite in your baking repertoire. Give it a try, and you might just find that zucchini is the secret ingredient you never knew you needed! Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!
This mock apple pie filling is made with zucchini and carefully tested to make sure it is acidic enough to be safely waterbath canned. Recipe is formulated after NCHFP "Pineapple Zucchini" recipe. The only change is adding a bit MORE lemon juice, different spices AND apple juice instead of pineapple. We also use sure jel as it is safe to can and doesn't change acidity. This pie filling is absoulutely yummy. Such a great way to use up all those zucchini.
Ingredients
4 quarts cored and sliced zucchini
46 oz canned/bottled unsweetened apple juice
1 1/2 cups bottled lemon juice (+1 cup for pre-soaking zucchini)
1 1/2 cups white sugar
1 1/2 cups of brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon clove*
1 1/4 cups regular ClearJel (Not Instant)
*Use spices that you like as they do not effect safety of canned product. Some prefer Allspice in their pie filling but we personally do not like it.
Instructions
Peel and half medium to large zucchini length wise.
Remove ends and scoop the seeds/core of zucchini out.
Now slice the zucchini thin (1/4 inch thick) slices that resemble half moon shape. Slice enough for 4 quarts.
Drizzle slices with 1 cup of BOTTLED lemon juice. (do not use fresh squeezed)
Toss zucchini slices in lemon juice and let sit while assembling other ingredients.
Reserve 1 cup of white sugar and mix well with Regular ClearJel powder in separate bowl. Set Aside.
In a large pot on medium heat combine: The rest of the sugars, apple juice, lemon juice and spices.
Bring mixture to a simmer and add zucchini (and any lemon juice left in bowl from drizzling). Simmer 10 minutes, stirring occasionally.
Add the remaining sugar + ClearJel mixture a small bit at a time. Whisk/sir well between each addition.
Continue to stir very well and simmer 5 more minutes, stirring frequently until thickened
Test product using pH test strips. (ph should be
Hot pack in clean, warm quart jars (approx 4). Fill with hot mixture and thickened liquid, leaving 1/2 inch headspace.
Add lids and process using a water-bath (or steam) canner.
Process time for quarts is : 25 mins (1-1000ft) , 30 mins (1,001-3,000), 35 mins (3,001-4,000) and 40 mins (above 6,000ft)
Notes
This recipe is adapted from the safety tested National Center for Home Food Preservation Zucchini - Pineapple recipe.
Don't replace bottled lemon juice with fresh squeezed.
Use REGULAR (cook type) ClearJel NOT instant.
Yellow summer squash works well too. Don't recommend using winter squash.
It is recomended that the safe pH of canned product is <4.6. Testing your end product before placing in jars is advised. If pH is >4.6 you may add more lemon juice and retest OR choose to freeze the filling.
Did you make this recipe?
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